Skip to content
Looking for something?

STIR FRIED GARLIC BOK CHOY

  • Cooking Time

    mins
  • Difficulty

  • Prep time

    mins
  • Serves

    people

Nutritional information

 

Amount per serving

Carbohydrates (g)

9.52 g

Sodium (mg)

661.08 mg

Vitamin A (IU)

3645.94 IU

Saturated Fat (g)

1.04 g

Energy (kcal)

118.3 kcal

Fat (g)

7.17 g

Trans Fat (g)

0 g

Salt (g)

1.65 g

Calcium (mg)

90.06 mg

Monounsaturated Fat (g)

4.99 g

Cholesterol (mg)

0 mg

Iron (mg)

0.78 mg

Vitamin C (mg)

27.07 mg

Fibre (g)

1.28 g

Sugars (g)

3.44 g

Protein (g)

2.62 g

Potassium (mg)

238.29 mg

Total

38.1 g

2644.33 mg

14583.74 IU

4.14 g

473.21 kcal

28.69 g

0 g

6.61 g

360.24 mg

19.95 g

0 mg

3.13 mg

108.29 mg

5.12 g

13.78 g

10.48 g

953.17 mg

  • 4 tsp Knorr Hao Chi Seasoning
  • 200 g bok choy (cut into half)
  • 4 fresh shitake mushrooms (remove the stem and thinly slice)
  • 40 g carrot (cut to thin strips)
  • 3 garlic (peel and thinly slice
  • 3 sprigs Sring onion bulb (smashed)
  • 500 ml boiling water
  • 40 ml water
  • 3 tbsp corn starch
  • 2 tbsp cooking oil
  • 1 Add a pinch of sugar to a pot of water and boil it before blanching the bok choy in it for 30 seconds and drain off the water to set aside.
  • 2 Heat up a wok with 2 tbsp of cooking oil to lightly fry the sliced garlic and spring onion stems to golden brown.
  • 3 Add in the 40ml of water, cover the wok with a lid and wait for it to reach a boil.
  • 4 Add in the bok choy, carrot strips, fresh shitake mushrooms and bring to a boil before sprinkling the KNORR HAO CHI ALL-IN-ONE SEASONING over the vegetables.
  • 5 Lightly fry before adding the corn starch. When the sauce have thickened, get ready to serve.
  • 6 When blanching the bok choy, only half cook it as you will continue to cook it later with other fresh ingredients.